Sour Cream Coffee Cake Quick Bread


Prep Time: 25 minutes
Cook Time: 50–65 minutes
Rest Time: 15–30 minutes
Total Time: 1 hour 45 minutes
Yield: 2 loaves
Category: Bread

Notes After Making

Add

Ingredients

Batter

  • 2 cups (240 g) all-purpose flour
  • 1½ cups (200 g) white whole wheat flour
  • 1 cup (200 g) light brown sugar, packed (175 g also works well)
  • 1 cup (200 g) granulated sugar
  • 4 tablespoons (36 g) cornstarch
  • 4 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1½ teaspoons salt
  • 2 teaspoons ground cinnamon
  • 220 g neutral oil (or ⅔ cup melted butter plus ⅔ cup oil)
  • 2 large eggs
  • 3 teaspoons vanilla extract
  • 2 cups (480 g) sour cream
  • 1 cup (240 g) sourdough starter

Streusel (Optional)

  • 10 tablespoons (140 g) butter, melted
  • 2 cups (250 g) all-purpose flour
  • ⅔ cup (132 g) brown sugar
  • ⅔ cup (132 g) granulated sugar
  • 2 teaspoons cinnamon
  • ½ teaspoon salt

Glaze (Optional)

  • 2 cups (250 g) powdered sugar
  • 4–6 tablespoons milk

Instructions

Prepare the Pans

  1. Preheat oven to 350°F.
  2. Grease or line two 9×5-inch loaf pans.

Make the Batter

  1. In a large bowl, whisk together the all-purpose flour, white whole wheat flour, brown sugar, granulated sugar, cornstarch, baking powder, baking soda, salt, and cinnamon.
  2. In a separate bowl, whisk together the oil (or butter and oil), eggs, vanilla, sour cream, and sourdough starter until smooth.
  3. Fold the wet ingredients into the dry ingredients just until combined.
  4. Let the batter rest for 15–30 minutes.

Make the Streusel

  1. In a medium bowl, whisk together the flour, brown sugar, granulated sugar, cinnamon, and salt.
  2. Drizzle in the melted butter and toss with a fork until crumbly.

Assemble

  1. Divide half of the batter evenly between the two loaf pans.
  2. Sprinkle half of the streusel over the batter.
  3. Divide the remaining batter between the pans.
  4. Top with the remaining streusel.

Bake

  1. Bake for 50–65 minutes.
  2. Check at 45 minutes and loosely tent with foil if the tops are browning too quickly.
  3. A toothpick inserted into the center should come out clean or with a few moist crumbs.
  4. Cool in the pans for 15 minutes.
  5. Remove to wire racks and cool completely.

Glaze (Optional)

  1. Whisk together the powdered sugar and milk until smooth.
  2. Drizzle over cooled loaves.

Jessica's Notes

Prep Ahead

  • Batter may rest in the refrigerator overnight before baking.
  • Streusel can be made up to 3 days ahead and refrigerated.
  • Loaves taste even better on the second day.

Storage

Store tightly wrapped at room temperature for up to 3 days or refrigerate for up to 1 week.

Freezer-Friendly

Freeze whole or sliced loaves for up to 3 months. Wrap well and thaw overnight at room temperature.

Variations

  • Add 1 cup chopped pecans or walnuts to the streusel.
  • Fold 1 cup blueberries into the batter.
  • Add mini chocolate chips for a sweeter loaf.
  • Replace the cinnamon with pumpkin pie spice for a fall version.
  • Skip the streusel and glaze for a less sweet breakfast loaf.

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